THE CHINESE BEANS - Growing Chinese Vegetables in Your Own Backyard - page 72

• The cold purée, appropriately seasoned, makes an excellent high-protein dip for
parties. Swirl in a little sour cream or yogurt, garnish with grated carrots, Jerus-
alem artichokes, or radishes for an attractive addition to a buffet.
SAUCE . For an unusual, high-protein spaghetti sauce, mix cooked or puréed beans with
canned tomatoes, tomato paste, oregano, olive oil, basil, minced garlic, and salt to
taste. Simmer until the whole is sufficiently thick (at least 1 hour), adding more oil
if necessary. To cut down on calories, toss with vegetable spaghetti for a practically
starch-free spaghetti dish.
DID YOU KNOW?
In China and Japan, mung beans are used in the manufacture of cellophane noodles. (These noodles are
also made from other beans and other ingredients.) In addition, the beans are eaten at every stage from
immature pods to dried beans.
ALL ABOUT BEAN SPROUTS
Bean sprouts are only at their best when freshly made — no more than a week or so
old. If you like bean sprouts, try growing your beans and sprouting your own crop.
Bean sprouts are the easiest and fastest fresh vegetable you can grow, and you can do
it in the tiniest kitchen. By sprouting, you can have a fresh vegetable every day of the
year.
The most popular sprouted bean in China is the mung, but all beans produce inter-
esting sprouts and each has its own distinctive flavor. The red beans of adzuki sprouts
are very noticeable and add visual interest to any dish. Mung beans almost disappear
in a forest of white shoots. By utilizing different beans, you can serve and enjoy a rich
variety of flavors and textures. Half a cup of this delicious, crunchy vegetable contains
only about 16 calories, yet they are higher in protein than most other vegetables and
are loaded with vitamins and minerals.
EQUIPMENT NEEDED
A large wide-mouthed jar, colander, or strainer is excellent for sprouting beans. You'll
also need several thicknesses of clean cheesecloth or plastic screening to cover the
opening. Since the beans need to be rinsed in clear, tepid water two or three times a
day, your container should be rigged to make this easy. Use a rubber band to secure